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Migration of Di-(2-ethylhexyl) Adipate into the Fresh Meat Wrapped with Plasticized PVC Film Depending on Fat Content, Thickness, Storage Temperature and Period  

홍승인 (강릉대학교 식품과학과)
이근택 (강릉대학교 식품과학과)
Publication Information
Food Science of Animal Resources / v.23, no.2, 2003 , pp. 103-108 More about this Journal
Abstract
The effect of fat content, thickness, and storage temperature and period of fresh meat samples on the migration of di-(2-ethylhexyl) adipate(DEHA) from plasticized PVC film was investigated. Pork samples were prepared to have different fat contents by mixing with pork loin and pork backfat and stored at 5$^{\circ}C$ for 2 d. The migration values of DEHA into the pork samples were increased with a high fat content. There was a gradual increase in the DEHA concentration as a function of prolonged exposure period and elevated storage temperature when the pork samples were stored at -2, 5 and l0$^{\circ}C$ for up to 7 d, respectively. The migration of DEHA into fresh pork and beef was limited only to a small depth under the meat surface($\leq$2 cm). The migration value was higher when the pork belly was wrapped double with plasticized PVC film compared to once after storage at 5$^{\circ}C$ for 3 d. However, when the samples was minced and repacked with new film after 2 d, and kept for a further 1 d, these showed lower migration value compared to the above two intact samples. Migration values exceeded in most cases the upper limit for DEHA migration proposed by the EU(18 mg/kg or 3 mg/d㎡), even though no limitation is currently set in Korea.
Keywords
food packaging; migration; fresh meat; di-(2-ethylhexyl) adipate;
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